Chabaa

Met up with Jeep and Dan at Chabaa Thai in the Sunset
































Larb is such a great word. It's

Green

Frrrrrrrrrried Chicken

Had a craving for Fried Chicken so made another trip to Hard Knox Cafe, winners of SF Weekly's best fried chicken. Did not disappoint. I'd classify it as great but not awesome which would be something of a mind-blowing chicken. Probably would require some spicy kick to it... like something Bobby Flay would make. Mac and cheese was not served in styrofoam but I gather that they are not Texan and that being San Francisco, you just don't see styrofoam very often.

Romy and Robots

hung out some more with Romy and his wife Nicky who wishes Albany wasn't so boring.













I finally got around to downloading and playing this game from the Crayon Physics programmer which has been sitting in my Google Reader feed list for weeks now. Titled, Choke on my Groundhog, YOU BASTARD ROBOTS, this game started out simple but once I died, I instantly became addicted. Too bad there are only 4 levels but in the comments section, there are some simple instructions on how to make your own levels, although I'm not so sure how he makes those cross pattern clusters.













It's sort of like Geometry Wars + Cursor*10
Note: requires Direct X9 and .Net to play.

Time to line up

cause I'm eating at Mama's again. It just felt like one of those Brunch days. Especially since I woke up early-ish to drop Kevin off at the Golden Gate Bridge so he could go to work (we saw the Dark Knight again but this time on IMAX w/ Romy who was in town so Kev stayed over) while I stayed home.
















2 eggs, 2 sausages
















swedish cinnamon french toast.

The food was pretty good again. I think the only thing about this place is the line. And then you get these really loud talking groups. And then those groups invite loud obnoxious friends who say things like "no food is worth this wait" and "why is the line so slow???" Shut up or leave man! I need to bring some friends here to be those obnoxious people. Maybe then it won't be annoying. >__<

Queeeeeeb

FOOOOOOOOD!!!

I checked out Hard Knox Cafe on Clement and 26th. They claim to be Authentic Southern Soul Food. Of course anything "authentic" automatically becomes under scrutinizing judgment. They do have Collard Greens and Mac and Cheese (I'm thinking that it isn't served in a styrophone cup but that's just Texas I think) but they seemed to be lacking a smoker or any type of smoking type of device for their ribs. I dunno...





















Fresh lemonade served in a weird jar mug. Ok, I can go with that. It was quite tasty but I probably would have preferred less sugar. Because my tongue is getting old.





















Eggs were good. Home fries I felt were a bit... lacking? big? not sure. The rosemary is a nice touch but not really enough to bring it to the next level.
















I liked the pork chops. They were not dry and the crispy batter had a great aroma. Maybe could have used some gloppy white sauce? Or just salt? I dunno. Still missing just a little something to be special.
















Corn bread was good but my mouth got dry eating it as well. Nothing on my plate really said "don't eat me! I have a stick of butter in me!" which I perhaps wrongly associate with soul food. It might be not the healthiest thing in the world but it's one of those it's so wrong but feels so right types of things to eat.

So my first full weekend off since the 4th of July. I'm cooking!
















Here is a fruit salad. I used this recipe. The fresh thyme really adds an interesting depth to the dish. I forgot the ginger so oh well.





















Revisited scallop risotto. I had never cooked risotto in my larger pot before. It was a lot more difficult to control so in the end, I think it was overcooked just a little bit. Still turned out tasty. This time I added mango for sweetness and some mustard green for bitterness.
















The scallops were pan seared with bacon and skewered with rosemary. I saw the rosemary trick on Iron Chef. It helps add an aromatic quality to these suckers and it helps hold the bacon on. Dinner guests included Dan, Jeremy, and Anthony.